Milanese Eggplant



4 breaded eggplant slices

2 cups baby arugula

1/4 cup shaved parmesan

1 cup olive oil

Salt and ground pepper

Lemon wedges




  1. Heat oil in a pan on medium until hot. Fry each side of eggplant in the pan.
  2. Put on a paper towel to absorb excess oil. Season with salt and pepper.
  3. Top each slide with arugula and parmesan.
  4. Serve with a lemon wedge.

Ferraro Items

Ferraro# 4300171- Breaded long eggplant Domenico Vitale brand

Ferraro# 0000632- Baby arugula

Ferraro# 0800163- Shaved parmesan

Ferraro# 360150- Olive oil

Ferraro# 0000042- Lemons

Ferraro# 2040050- Salt

Ferraro# 2000035- Ground pepper

Bon Appétit!